android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Philly Cheeseburgers with Onions, Peppers, and Provolone

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    18 to 20 min.

Ingredients
Instructions

the Ingredients

20151023095356 Row Redmeat 87
  • 1½ pound ground chuck (80% lean)
  • 2 tablespoons finely chopped fresh oregano leaves, divided
  • 1¾ teaspoon kosher salt, divided
  • 1½ teaspoon freshly ground black pepper, divided
  • 2 medium garlic cloves, minced
  • 1 medium yellow onion, cut crosswise into thin slices and separated into rings
  • 2 bell peppers, any color, cut into thin strips
  • Extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 4 hamburger buns, split
  • 4 slices provolone cheese, each about 30 grams

Special Equipment

  • perforated grill pan

Instructions

  • Prepare the grill for direct cooking over medium-high heat (200º to 260ºC) and preheat a perforated grill pan over direct heat for about 10 minutes.
  • Mix the ground chuck, 1 tablespoon of the oregano, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic, and then gently form four patties of equal size, each about 18 milliliters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • Combine the onion, bell peppers, 2 tablespoons oil, the remaining ¾ teaspoon salt, the remaining ½ teaspoon pepper, and the crushed red pepper flakes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over direct medium-high heat, with the lid closed, until tender, about 10 minutes, stirring occasionally. Remove the grill pan and vegetables from the grill and transfer the vegetables to a bowl.
    Combine the onion, bell peppers, 2 tablespoons oil, the remaining ¾ teaspoon salt, the remaining ½ teaspoon pepper, and the crushed red pepper flakes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over medium-high heat, with the lid closed, until tender, about 10 minutes, stirring occasionally. Remove the grill pan and vegetables from the grill and transfer the vegetables to a bowl.
  • Brush the cut side of the buns with oil. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over direct heat.
    Brush the cut side of the buns with oil. Grill the patties over medium-high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over direct heat.
  • Build each cheeseburger on a bun with a patty and onions and bell peppers. Serve warm.

Let's Gear Up

Recommended Tools

More Red Meat recipes

You May Also Like